Serving size for 4 to 5 pandoro
• 4/5 pandoro
• 2 egg yolks at room temperature
• 35 gr of cane sugar (or 45 g of white sugar)
• 15 gr of corn starch
• the juice of half an organic orange + the zest of a quarter of a zest
• 250 ml of whole milk
For the garnish:
• berries to taste
• a few leaves of mint
• icing sugar
• dark chocolate
Wash the orange, dry it with absorbent paper and cut zestas, being careful not to remove the white skin which is bitter, cut them finely. Squeeze half of the fruit and then strain the juice through a colander.
Separate the yolks from the whites, keep them aside for any preparations. Add the sugar to the egg yolks and beat with a whisk or an electric mixer until you have a frothy mixture. Add the sifted corn starch and mix well. Heat the milk, add it to the egg mixture, add the juice and orange zest and bring to the fire.
Continuing to stir with the whips let it thicken over low heat. Once the cream is of the right consistency, pour it into a container and immediately cover it with the film that must adhere to the surface, in this way the shiny skin will not form. Let it cool first at room temperature then in the refrigerator for half an hour.
In the meantime, cut the little pandoro, first the base then slices of about 1 cm, take the cream and spread it on your sections of pandoro overlapping them in a staggered way, add the chocolate flakes to the cream. Garnish at this point with berries, a few mint leaves and icing sugar.